Chocolate shortbread recipe

Reproduce these delicious Jean-Paul Hévin chocolate shortbread cookies at home!

Ingredients:

- 200g of sifted flour

- 50g of soft butter

- 4g of salt

- 50g caster sugar

- 1 egg

- 15cl of liquid cream

- 140g of dark chocolate 67% cocoa

Shortbread:

Mix the flour and butter on a sheet of baking paper.

Add the salt, sugar and egg and mix everything together.

Leave the dough to rest for 1 hour in the cold.

Using a rolling pin, flatten the dough with a little flour.

Cut out the shapes of your choice and make a few small fork holes. Arrange them on a baking sheet and bake in a hot oven for 20 minutes (170°C).

Ganache:

Boil the whipping cream.

Finely chop the chocolate and pour in the hot cream.

Mix gently with a whisk until you obtain a smooth consistency.

Let cool.

Spread a little ganache on a first shortbread, and gently close with an identical shortbread.

Happy tasting and welcome back to school!